Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +44-1518-081136

Short Communication - Journal of Food Technology and Preservation (2024) Volume 8, Issue 1

The role of enzymes in acrylamide reduction: A breakthrough in food technology.

Lubna Rifai*

Department of Nutrition & Dietetics, Beirut Arab University, Beirut, Lebanon

*Corresponding Author:
Lubna Rifai
Department of Nutrition & Dietetics
Beirut Arab University
Beirut, Lebanon

Received: 24-Dec-2023, Manuscript No. AAFTP-23-124538; Editor assigned: 27-Dec-2023, PreQC No. AAFTP-23-124538 (PQ); Reviewed: 05-Jan-2023, QC No. AAFTP-23-124538; Revised: 15-Jan-2023, Manuscript No. AAFTP-23-124538 (R); Published: 20-Jan-2023, DOI:10.35841/2591-796X-8.1.215

Citation: Rifai L. The role of enzymes in acrylamide reduction: A breakthrough in food technology. J Food Technol Pres. 2024;8(1):215

Visit for more related articles at Journal of Food Technology and Preservation


In the dynamic landscape of food technology, the quest for healthier and safer food options has led to groundbreaking innovations. One such breakthrough that has captured the attention of researchers and food technologists is the utilization of enzymes in the reduction of acrylamide—a chemical compound with potential health implications when present in certain foods. Understanding acrylamide formation- Before delving into the transformative role of enzymes, it's essential to grasp the basics of acrylamide formation. Acrylamide is a chemical compound that naturally forms during certain cooking processes, particularly those involving high temperatures. The maillard reaction, responsible for the browning and development of flavors in cooked foods, plays a central role in acrylamide formation [1,2].

The maillard reaction occurs when amino acids and reducing sugars undergo a complex series of chemical reactions at elevated temperatures, resulting in the creation of various flavorful and aromatic compounds. However, it also leads to the formation of acrylamide, raising concerns due to its potential link to health risks. The health implications of acrylamide- Research, particularly in animal studies, have suggested a potential association between high levels of acrylamide exposure and an increased risk of cancer. While it's crucial to note that these studies often involve doses significantly higher than what is typically found in the human diet, the regulatory authorities have set guidelines and limits for acrylamide levels in certain food products to mitigate potential health risks [3,4].

Enzymatic intervention: a game-changing approach- Recognizing the health concerns associated with acrylamide, food technologists have turned to enzymatic intervention as a promising solution. Enzymes, often referred to as nature's catalysts, are proteins that facilitate and accelerate specific biochemical reactions without being consumed in the process. Leveraging the specificity and efficiency of enzymes, researchers have explored their potential in mitigating acrylamide formation during food processing. Acrylamide-reducing enzymes- Certain enzymes have demonstrated the ability to specifically target and reduce the precursors involved in acrylamide formation. One such enzyme is asparaginase, which catalyzes the breakdown of asparagine, an amino acid that plays a key role in the formation of acrylamide during the maillard reaction [5,6].

By introducing asparaginase into the food processing stage, food technologists can effectively lower the levels of asparagine, consequently reducing the potential for acrylamide formation. This targeted enzymatic approach addresses the root cause of acrylamide, offering a precise and efficient solution. Practical applications in food processing- The application of acrylamide-reducing enzymes in food processing is a meticulously controlled process. Food technologists must carefully optimize conditions such as temperature, ph, and enzyme concentration to ensure the desired reduction in acrylamide levels without compromising the quality, taste, or texture of the final product. Various food products, including baked goods, snacks, and fried items, have been subjected to enzymatic treatment as part of ongoing research and development efforts. The challenge lies in achieving the right balance, where acrylamide reduction is maximized, and the sensory attributes of the food product remain unaffected [7,8].

Benefits and challenges of enzymatic acrylamide reduction: Benefits of enzymatic intervention- Precision reduction: enzymes offer a highly targeted approach to acrylamide reduction by specifically addressing the precursors involved in its formation. Maintaining flavor profiles: unlike some other mitigation strategies that may alter the taste of food products, enzymatic intervention aims to reduce acrylamide without compromising the flavor profile. Broader application: enzymatic methods have the potential for widespread application across various food categories, making them a versatile tool in the food technologist's toolkit. Challenges and consideration- Optimization challenges: achieving the optimal conditions for enzymatic activity can be challenging, and the effectiveness of enzymes may vary across different food matrices [9].

Cost implications: enzymes, especially those with specific functionalities, can be costly. Developing cost-effective enzymatic solutions is essential for their practical application in the food industry. Regulatory approval: as with any additive or processing aid, regulatory approval is crucial. Ensuring that enzymatic acrylamide reduction methods comply with existing food safety regulations is a key consideration. The future outlook: integrating enzymes into food technology- The successful integration of enzymatic acrylamide reduction into food technology holds immense promise for the industry. As ongoing research refines our understanding of the complex interactions involved in acrylamide formation, innovative enzymatic solutions are likely to evolve, addressing current challenges and expanding the applicability of this approach. Tailored enzymatic solutions- Researchers are exploring the potential of developing enzymes with enhanced specificity for asparagine breakdown. Tailoring enzymes to work optimally in specific food matrices could lead to more effective and versatile solutions for reducing acrylamide [10].


  1. Zubair M, Ullah A. Recent advances in protein derived bionanocomposites for food packaging applications. Crit Rev Food Sci Nutr. 2020;60(3):406-34.
  2. Indexed at, Google Scholar, Cross Ref

  3. Jafarzadeh S, Jafari SM. Impact of metal nanoparticles on the mechanical, barrier, optical and thermal properties of biodegradable food packaging materials. Crit Rev Food Sci Nutr. 2021;61(16):2640-58.
  4. Indexed at, Google Scholar, Cross Ref

  5. Ahlawat J, Neupane R, Deemer E. chitosan–ellagic acid nanohybrid for mitigating rotenone-induced oxidative stress. ACS Appl Mater Interfaces. 2020;12(16):18964-77.
  6. Indexed at, Google Scholar, Cross Ref

  7. Panwar R, Raghuwanshi N, Srivastava AK. In-vivo sustained release of nanoencapsulated ferulic acid and its impact in induced diabetes. Materials Sci Eng. 2018;92:381-92.
  8. Indexed at, Google Scholar, Cross Ref

  9. Bartowsky EJ, Henschke PA. Acetic acid bacteria spoilage of bottled red wine—a review. Int J Food Microbiol. 2008;125(1):60-70.
  10. Indexed at, Google Scholar, Cross Ref

  11. Herskovitz JE, Worobo RW, Goddard JM. The role of solid support bound metal chelators on system dependent synergy and antagonism with nisin. J Food Sci. 2019;84(3):580-9.
  12. Indexed at, Google Scholar, Cross Ref

  13. Cai R, Yuan Y, Wang Z. Effects of preservatives on Alicyclobacillus acidoterrestris growth and guaiacol production. Int J Food Microbiol. 2015;214:145-50.
  14. Indexed at, Google Scholar, Cross Ref

  15. Oliveira DKÁ, Fernandes KF, de Souza EL. Current advances on the development and application of probiotic-loaded edible films and coatings for the bioprotection of fresh and minimally processed fruit and vegetables. Foods. 2021;10(9):2207.
  16. Indexed at, Google Scholar, Cross Ref

  17. Celejewska K, Mieszczakowska Fr?c M, Konopacka D. The influence of ultrasound and cultivar selection on the biocompounds and physicochemical characteristics of dried blueberry (Vaccinium corymbosum L.) snacks. J Food Sci. 2018;83(9):2305-16.
  18. Indexed at, Google Scholar, Cross Ref

  19. Liu A, Dai Y, Xie X. Implementation of international code of marketing breast-milk substitutes in China. Breastfeeding Medicine. 2014;9(9):467-72.
  20. Indexed at, Google Scholar, Cross Ref

Get the App